One of the most classic flavor combinations is lemon and poppyseeds. It's my favorite muffin flavor, and while I have a lemon poppyseed muffin recipe, I just had to turn this flavor into fluffy lemon poppyseed pancakes.
You will not find another lemon recipe quite like this one. The bright citrus flavor, the slight crunch and pop of the poppyseeds, and the most incredible texture are just some of the reasons why this is the best batch of pancakes you'll make.
Pancakes are perfect for a lazy Sunday morning, but they’re also incredible as a meal-prepped breakfast throughout the week. I mean, who can say no to a pancake breakfast?! Not me!
Jump to:
- Ingredients for Lemon Poppyseed Pancakes
- Step-by-Step Instructions
- Bring out the Lemon Flavor
- Mix in the Eggs
- Add the Wet Ingredients
- Pour in the Dry Ingredients
- Fold in the Poppyseeds
- Make the Pancakes!
- Tips for making insanely fluffy and delicious pancakes
- Swaps and Substitutions
- Ways To Serve And Pair This Pancake Recipe
- Frequently Asked Questions
- Hungry for more?
- Did you like this recipe? Share it!
- Easy Lemon Poppy Seed Pancakes
Breakfast recipes lend themselves to creativity, and this recipe was inspired by my love for lemon poppy seed muffins. If you enjoy my Lemon Poppyseed Loaf, Lemon Raspberry Muffins, or Belgian Blueberry Waffles, you’re going to fall in love with these pancakes too!
Why This Pancake Recipe is the BEST
This recipe is everything you love about lemon poppy seed muffins but transformed into the fluffiest pancakes you’ve ever tasted. The balance of bright lemon flavor, the slight crunch from poppy seeds, and the soft, airy texture of the pancakes make them perfect for both weekend breakfasts and quick weekday meals.
Paired with your favorite toppings, these pancakes are guaranteed to be a huge hit for the whole family!
Ingredients for Lemon Poppyseed Pancakes
Every ingredient in these lemon poppyseed pancakes crucial role. Let’s break it down:
- All-Purpose Flour: The foundation for a fluffy pancake batter.
- Baking Powder & Baking Soda: The duo responsible for the fluffiest pancakes.
- Salt: A pinch to enhance all the flavors.
- Poppy Seeds: For that signature crunch and pop.
- Lemon Zest & Juice: The stars of the show—these bring out that bright lemon flavor.
- Sugar: Rubbing it with the lemon zest amplifies the citrus aroma.
- Eggs: Add structure and richness to the batter.
- Milk: Ensures the batter consistency is just right.
- Neutral Oil: Keeps the pancakes moist without overpowering the lemon.
See the recipe card below for specific information about quantities.
Step-by-Step Instructions
Making these Lemon Poppyseed Pancakes is simpler than you might think! With just a few easy steps, you’ll go from basic pantry staples to a stack of fluffy, golden brown pancakes bursting with bright citrusy flavor. Follow along, and you’ll have the perfect pancake breakfast ready in no time.
Bring out the Lemon Flavor
Start by rubbing sugar with the zest. This step is key for the best flavor and aroma.
Mix in the Eggs
Crack the eggs into the bowl with the lemon-sugar mixture and whisk until the mixture is pale and slightly fluffy. This step helps build the structure for your pancakes.
Add the Wet Ingredients
Pour in the milk, oil, lemon juice, and vanilla extract, whisking everything together until smooth. This combination gives the batter its silky texture and rich, citrusy flavor.
Pour in the Dry Ingredients
Sift the flour, baking powder, baking soda, and salt into the wet mixture. Gently fold the dry ingredients in with a spatula, stopping as soon as the batter comes together. Overmixing can make the pancakes dense, so less is more!
Fold in the Poppyseeds
Sprinkle in the poppy seeds and gently stir to distribute them throughout the batter. These little seeds add the signature crunch and a touch of nuttiness to every bite.
Make the Pancakes!
Heat a large skillet or non-stick pan over medium heat and lightly grease it with nonstick spray or butter. Ladle about ¼ cup of batter onto the skillet for each pancake. Cook until the edges look set and bubbles form on the surface, about 3-4 minutes. Flip and cook for another 2 minutes or until golden brown. Repeat with the rest of the batter.
Tips for making insanely fluffy and delicious pancakes
- Do not over mix the batter. Overmixing the batter will cause them to become flat and chewy.
- Use a spatula when folding in the poppy seeds and the dry ingredients. A spatula is way less abrasive than using a whisk. Pancake batter, similar to muffin batter, is delicate.
- For a brighter flavor, make sure you take the time to rub together the lemon zest and the sugar before adding in the other wet ingredients. This releases the oils from the lemon zest and really helps the flavor shine through.
- Use a medium to medium-low heat for making pancakes. This will eliminate burning.
Swaps and Substitutions
One of the best things about pancakes is how customizable they are, and this recipe is no exception! Whether you need to adjust for dietary preferences or you’re simply in the mood to experiment, here are a few ways to make this recipe your own.
- Milk Alternatives: Use almond milk or oat milk for a dairy-free version.
- Poppy Seed Swap: If you’re out of poppy seeds, chia seeds can be a fun alternative with a similar crunch.
- Add Fresh Fruit: Fresh blueberries or raspberries make these pancakes even more delightful.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Extra Zest: Add a touch of lemon extract if you want to amplify the lemony flavor.
Ways To Serve And Pair This Pancake Recipe
These Lemon Poppyseed Pancakes are so versatile that you can easily dress them up or keep them simple, depending on your mood or occasion!
- Drizzle with Pure Maple Syrup:
A classic choice for a reason! The rich sweetness of pure maple syrup perfectly balances the citrusy tang of the pancakes. - Add Fresh Fruit:
Top your stack with fresh blueberries, raspberries, or sliced strawberries for a burst of natural sweetness and a pop of color. - Serve with Lemon Curd:
Amplify the citrusy flavor by adding a generous spoonful of lemon curd to each pancake. It’s tart, sweet, and utterly delicious. - Sprinkle with Nuts or Seeds:
Toasted almonds, pecans, or a light dusting of chia seeds can add an extra layer of texture and flavor. - Make It Dessert:
Turn these into a dessert-worthy treat by adding a scoop of vanilla ice cream and a drizzle of honey.
Frequently Asked Questions
Add any leftover pancakes to an airtight container and place in the fridge for up to 3 days.
Absolutely! Add the pancakes to a plastic food storage bag, release any air from the bag as you zip it close. Label the date the pancakes were made, then add to the freezer. These will be good for up to 1-2 months. When you want to eat them, let them thaw in the fridge or on a plate on the counter for 1 hour.
Yes! This is a big issue that comes up when baking. You want to make sure your baking powder and your baking soda are fresh when using it in baked goods, especially pancakes. Ideally, you should replace your baking soda and baking powder every few months to make sure they are still active.
The reason pancakes burn either has to do with the heat that you are cooking with, or the batter is too thick and left on one side for too long. Be sure to use a medium to a little less than medium heat for pancakes.
Some bakers like to do this as it brings out the sweetness of the poppy seed, but I don't find it necessary.
These Lemon Poppyseed Pancakes are truly the best flavor-packed breakfast you’ll ever make. With their bright citrusy flavor, slight crunch from poppy seeds, and fluffy texture, they’re a huge hit for any occasion—whether it’s a lazy Sunday morning or meal prepping for the next day. Trust me, one bite of these pancakes, and you’ll never look at another pancake recipe the same way again!
Hungry for more?
Looking for other delicious breakfast recipes? You've got to try these!
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Easy Lemon Poppy Seed Pancakes
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 large frying pan
- measuring cups and spoons
- kitchen scale optional, but highly recommended!
Ingredients
- 256 g all purpose flour 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ¼ cup neutral oil
- 3 tablespoon granulated sugar
- 1½ cups whole milk or half and half
- 1½ tablespoon poppy seeds
- 2 tablespoon lemon zest approximately 1 lemon zested
- 1 ½ lemons juiced
Instructions
- Rub together the sugar with the lemon zest, then crack in the eggs and whisk until pale and fluffy.
- Pour in the milk, oil, lemon juice, and vanilla extract, then whisk again to distribute the wet ingredients.
- Add in the dry ingredients and fold in using a spatula. Ladle a scoop of batter onto a skillet.
- Cook until the outside of the pancake gets brown, flip and cook for an additional 2 minutes. Serve as desired.
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